Mole Poblano Recipe

A rich, complex, and deeply traditional Mexican sauce, Mole Poblano blends spices, dried chilies, nuts, and a touch of chocolate into a mouthwatering recipe that pairs beautifully with chicken or turkey. It’s a celebration of heritage, depth of flavor, and culinary tradition.

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Prep Time 30

Cook Time 1 15

Resting Time 10

Total Time 1 55

Servings: 4

Course: Main Course, Sauce

Cuisine: Mexican

Calories: 330

Ingredients Equipment Method Notes

Ingredients

4 Dried ancho chilies Stemmed and seeded
4 Dried guajillo chilies Stemmed and seeded
2 Dried pasilla chilies Optional for depth
1 tbsp Sesame seeds Toasted
1/4 cup Almonds Unsalted
1/4 cup Raisins For natural sweetness
2 Corn tortillas Torn into pieces
1 Onion Chopped
4 cloves Garlic Minced
1 tsp Cinnamon Ground
1/4 tsp Cloves Ground
1 tsp Cumin Ground
2 Tomatoes Chopped
2 cups Chicken broth Low sodium
2 oz Mexican chocolate Or dark chocolate chopped
1 tbsp Lard or vegetable oil For frying ingredients

Equipment

1 Blender For blending the mole
1 Large skillet For toasting and simmering
1 Fine mesh strainer To remove chili seeds
1 Saucepan To finish the sauce

Method

Toast Chilies: In a dry skillet, lightly toast all the dried chilies for 1-2 minutes until fragrant. Do not burn. Soak them in hot water for 20 minutes, then drain.
Toast Other Ingredients: In the same skillet, toast sesame seeds, almonds, tortilla pieces, and raisins until golden.
Sauté Aromatics: Add oil to the skillet and sauté chopped onions and garlic until soft.
Combine and Blend: In a blender, add soaked chilies, toasted items, onion mix, tomatoes, and spices. Add 1 cup of chicken broth and blend until smooth.
Cook the Sauce: Pour the mixture into a saucepan with the remaining broth. Simmer over low heat for 30–45 minutes, stirring occasionally.
Add Chocolate: Stir in chopped chocolate and cook for another 10 minutes until melted and the sauce is thickened.
Serve: Spoon over chicken, turkey, or enchiladas. Garnish with toasted sesame seeds if desired.

Notes

You can freeze leftover mole sauce in airtight containers for up to 3 months. It’s even better the next day!